Italian Chocolate Chip Ricotta Cake
User Reviews
4.9
Italian Chocolate Chip Ricotta Cake
Description
This Italian Cake combines the richness of ricotta cheese with eggs and vanilla to create a creamy batter. The addition of mini chocolate chips folded into the mixture introduces bursts of chocolate throughout the cake. Using either all-purpose or cake flour keeps the cake tender but structured, and the baking powder provides gentle rise. The texture is soft and moist rather than airy, with a lightly golden crust.
Typically baked in a 9- or 9 ½-inch pan, the cake is cooled and then dusted with powdered sugar before serving. Its balanced flavors make it suitable as a dessert or alongside coffee or tea for a simple sweet treat. The ricotta imparts moisture that keeps the cake fresh for a couple of days.
To ensure the best texture, ingredients should be at room temperature before mixing. The cake can be stored covered at room temperature for up to two days or frozen wrapped tightly for up to three months.
Ingredients
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 1 cup ricotta cheese room temperature
- 2 cups all-purpose flour or cake/pastry flour
- 1½ teaspoons baking powder
- 1 salt pinch
- ½ cup chocolate chips mini; unsweetened, milk or mixture of both
- 1 teaspoon all-purpose flour
EXTRAS
- 3-4 tablespoons powdered sugar for dusting
Instructions
- Pre-heat oven to 350° (180°), grease and flour a 9 inch (22cm) cake pan or 9 1/2 inch (24cm) bundt pan.
- In a large bowl beat the eggs, yolk and sugar until creamy and light about 3-5 minutes. Then add the vanilla and ricotta beat to combine.
- In a medium bowl whisk together the flour, salt and baking powder. Add to the creamed mixture and mix just until combined (batter will be thick), fold in the mini chocolate chips*.
- Spoon into the prepared cake pan and bake for approximately 30-40 minutes, test with a toothpick for doneness. Let cool completely, then remove from the pan and dust with powdered sugar before serving. Enjoy!
*Toss the chocolate chips with one teaspoon of flour before adding, this prevents the chips from sinking in the batter while baking.
Notes
- Bring eggs, yolks, and ricotta to room temperature before mixing for better consistency.
- To make cake or pastry flour at home, substitute two tablespoons of all-purpose flour with cornstarch per cup of flour, sifting together well.
- Store the cake wrapped or in an airtight container at room temperature for up to two days to maintain freshness.
- For longer storage, freeze the cake wrapped in plastic and an airtight container; thaw in the fridge overnight before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 45mg | 2% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 215IU | 4% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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